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Evaluation of quality characteristics of Brassica campetris L. Treated with environmentally-friendly red clay-processed materials

Seo, Yoojin; Yang, Inyong; Yoon, Sungjin; Kim, Sunggun; Seo, Sooyoung; Won, Chu In; Cho, Wonwoo; Lee, Sora; Kang, Ho-Duck; Yoon, Moon-Young, et al.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.5, pp 732 - 738PublisherKorean Society of Food Science and Nutrition
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